Ingredients
- Main Ingredients:
- 1 ½ lbs chicken breast or thighs, cut into bite-sized pieces
- 2 tbsp oil (coconut or olive oil)
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tbsp fresh grated ginger
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp salt (or to taste)
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup chicken broth
- 1 tbsp tomato paste
- 1–2 tsp brown sugar (optional)
- Juice of ½ lime
- Optional Add-Ins:
- 1–2 cups baby spinach
- 1 cup diced bell peppers
- Fresh cilantro
- Red pepper flakes or cayenne
Instructions
- Heat oil in a large pan. Add chopped onion and sauté until soft. Add garlic and ginger and cook for 30 seconds.
- Add curry powder, turmeric, paprika, and salt. Stir and let spices bloom for 1 minute.
- Add chicken pieces and stir until lightly browned.
- Pour in coconut milk, chicken broth, tomato paste, and brown sugar. Stir to combine.
- Simmer for 12–15 minutes, covered, until chicken is tender.
- Add spinach or bell peppers in the last 3–5 minutes if using.
- Finish with lime juice to brighten the sauce.
- Serve warm over rice, quinoa, or with naan.
Notes
Use full-fat coconut milk for the best creamy texture. Blooming the spices is key to deep flavor. Letting the curry rest for a few minutes helps the sauce thicken. This recipe gets even better the next day. Add more coconut milk or broth if you prefer extra sauce.